Chicken Vesuvio

                  Chicken Vesuvio


* 1/4 cup olive oil

* 4 chicken thighs with skin and bone (about 1.5 lb.)

* Salt and freshly ground black pepper to taste

* 1 lb. potato cut in chunks ( I used small red skin potato)

* 4–5 garlic cloves thinly sliced

* ½ cup dry white wine

* ½ cup chicken stock

* 2 Tablespoons salted butter

* ½ Tablespoon dried oregano

* 1 teaspoon dried thyme

* 1 teaspoon red crushed red pepper flakes-optional

* 2/3 cup fresh or thawed frozen peas
For serving:

* fresh parsley-chopped


* fresh lemon juice


* Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.

* Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.

* Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.

* Add sliced garlic and saute for one minute.

* Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.

* Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.

* Bake 20-25 minutes at 375 F.

* Serve with fresh parsley and drizzle with lemon juice if desired.

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